Food in Nineteenth-Century British History by Miller, Ian;

Short description:

In the long nineteenth century, significant developments occurred in science, technology and medicine which transformed food production and consumption. This volume explores the foods that were eaten in nineteenth-century Britain.

Long description:

In the long nineteenth century, significant developments occurred in science, technology and medicine which transformed food production and consumption. Coupled with this was the impact of the Industrial and Agricultural Revolutions. Developments in agricultural production meant that the rapidly growing British population conglomerated around urban areas could be fed. However, worsening public health conditions in British towns and cities, combined with social problems such as poverty, meant that nutritional and dietary health declined. This volume explores the foods that were eaten in nineteenth-century Britain.

Table of Contents:

VOLUME I: URBANISATION AND DIETARY CHANGE

Series Preface
General Editors’ Introduction
Volume I Introduction

PART 1: Bread
1 The Food of London
G. DODD
2 The English Bread Book for Domestic Use
E. ACTON
3 The Brown Bread Question
4 Bread-making
5 The Bread Reform League
6 Bread Reform

PART 2: Potatoes
Introduction
7 Hints Respecting the Culture and the Use of Potatoes
8 Potatoes: The Poor Man’s Own Crop
G. GEORGE
9 The Book of Household Management
I. BEETON

PART 3: Fruit
Introduction
10 Cookery and Domestic Economy
M. SOMERVILLE
11 Profitable Fruit-Farming
C. WHITEHEAD
12 Canadian Canned Fruit
13 Fruit
14 Fruit Culture
15 The Conservation of Fruit

PART 4: Fish
Introduction
16 Modern Cookery for Private Families
E. ACTON
17 Fish Cookery
I. THWAITES
18 How London Gets Its Fish: An Early Morning Visit to Billingsgate Market
F. M. HOLMES
19 Street Life in London
J. THOMSON & A. SMITH
20 Practical Treatise on the Choice and Cookery of Fishes
PISACATOR
21 The Wild Tribes of London
W. PHILLIPS
22 Fried Fish
23 Is a Fried-fish Business a Nuisance?
24 ‘Who Says a Fried ‘Un?’
25 Killed by Fried Fish

PART 5: Meat
Introduction
26 The Housekeeper’s Guide or a Plain and Practical System of Domestic Cookery
E. COPLEY
27 Modern Cookery for Private Families
E. ACTON
28 The Book of Household Management
I. BEETON
29 The Cook and Housewife’s Manual
M. DODS
30 The Food of London
G. DODD
31 Diseased Meat Sold in Edinburgh
J. GAMGEE
32 Two Families Poisoned by Eating Tinned Meat
33 A Family Poisoned by Eating Tinned Meat at Middlesbro’
34 Meat Inspection in Glasgow
35 The Dangers of Tinned Meats
36 The Meat Question
37 Putrid Tinned Meat

PART 6: Dairy
Introduction
38 A New System of Domestic Cookery
M. RUNDELL
39 The Food of London
G. DODD
40 State Aid for Dairy Education: The Increase of Our Home Supplies of Dairy Produce a Matter of National Interest Specially Affecting the Poorer Classes
T. BIRKETT
41 The Farm and the Dairy
J. P. SHELDON

PART 7: Cheese
Introduction
42 On the Construction and Heating of Dairy and Cheese Rooms
J. HARDING
43 English and American Dairying: Their Points of Difference and Comparative Merits
X. A. WILLARD
44 Cheese and Cheese Making
J. LONG AND J. BENSON
45 All About Cookery
I. BEETON

PART 8: Ice Cream
Introduction
46 Street Life in London
J. THOMSON AND A. SMITH
47 The Book of Ices
A. B. MARSHALL
48 Ice Cream and Typhoid Fever
49 Ice Cream Revelations in Sheffield
50 The Deadly Ice-Cream
51 The Dangers of ‘Ice-Cream’

PART 9: Desserts
Introduction
52 Foreign Desserts for English Tables: A Calendar for the Use of Hosts and Housekeepers
53 Host and Guest: A Book About Dinners, Dinner-Giving, Wines and Desserts
A. V. KIRWAN
54 The Royal English and Foreign Confectioner
C. E. FRANCATELLI
55 The Modern Confectioner
W. JEANES

Bibliography
Index